Crumble cake with redcurrant jam is a really simple dessert,
much simpler than a tart . You prepare a shortcrust pastry without compacting it, as is usually done, but you stop a little earlier, when it has a
lumpy and sandy consistency . You can fill it as you like (in this recipe with redcurrant jam) and it is also delicious the next day.
In this recipe "La Cucina di Pippicalzina" used
Ruggeri Type 1 Soft Wheat Flour , for an even more rustic and "sandy" aroma.
Ingredients
Procedure
To prepare the redcurrant crumble, prepare a shortcrust pastry by mixing the flour, sugar, butter in pieces and the egg.
The pastry should be worked briefly, without compacting it. Take a baking pan and spread out a uniform layer, compacting it slightly on the bottom.
Then pour the redcurrant jam, leveling it well. The quantity depends on your personal taste. Take a little crumbled shortcrust pastry and sprinkle it on the cake in a slightly uneven manner.
Bake the cake at 180° for about 40 minutes. Once cooked, let it cool and sprinkle with icing sugar.
